Easy and delicious cast iron skillet focaccia. Makes a wonderful side or appetizer and is perfect for dipping in olive oil and balsamic. Offering a variety of topping options, too.
3 3/4cups(500g)bread flour or Tipo 00 flour, spooned and levelled, plus more as needed
1 1/2teaspoonsfine salt
1teaspooninstant or Active dry yeast
1 2/3cups(400g)cold water
For the bowl:
3 1/2Tablespoons(50g)extra virgin olive oil
For the pan:
1Tablespoons(30g)extra virgin olive oil
Optional Toppings:
Canned cherry tomatoes, drained
Sea salt flakes
Dried herbs, such as Basil, oregano, rosemary and/or thyme
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Instructions
Weigh out flour in a large bowl. Sprinkle Instant yeast and salt into the bowl and stir together (**If using Active Dry yeast, mix the yeast with a bit of the water that is warmed to lukewarm and let stand a few minutes before adding to the bowl). Make a well in the flour mixture and pour in the water. Stir together with a wooden spoon to form a loose dough.
Remove the dough to a well-floured work surface, being sure to scrape the bowl clean with a bowl scraper. (Set the bowl aside to use for rising).
With the heel of your hand, push the dough into the work surface and stretch and tear the dough for 3-4 minutes. If dough is really sticky, work in a bit more flour, as needed, but don't add to too much, as you want the dough to as moist as possible.
Add the olive oil to the large bowl used to mix the dough initially. Place the dough into the bowl with the olive oil and spread the oil over the top of your dough. Give your dough a fold as follows - Grab the edge of the dough and pull straight up, extending to the top or slightly past the top of the bowl, then fold it over to the other side of the bowl. Turn the bowl 45 degrees and repeat 3 more times, so you've gone around the entire dough.
Leave the dough to rest 30 minutes (there is no need to cover as it is well coated with oil and won't dry out, but you can cover with a clean kitchen towel, if you like).
After the 30 minute rest, repeat the "fold" pattern again. Rest another 30 minutes.
Repeat the fold again and rest a final 30 minutes. (For a total of three 30 minute rest periods).
After the final rest, pop the bowl with the dough into the fridge for 10 minutes.
Preheat oven to 450F (regular bake setting/not fan assisted).
Once dough has chilled 10 minutes, add about half of the final bit of olive oil to the skillet. Slide your dough into the skillet and then add the rest of the oil on top of the dough. Massage the top oil into the surface of the dough while you gently stretch and press your fingers into the top of the dough, making dimples in the dough and stretching it to fill the skillet.
Top with your desired toppings and leave your dough to rise for 30 minutes (*Or at this point you can cover and refrigerate the skillet for up to six hours).
Bake for 20-25 minutes, or until golden brown.
Allow to cool until just warm before slicing and serving.
Notes
You can use all bread flour, all Tipo 00 flour or try 1/2 bread flour and 1/2 Tipo flour. Use Tipo 00 flour formulated for pizza dough, if you have that option.Be sure to read the information above this recipe card, for more tips on making this focaccia!